Fried Ice-cream with Highbank Orchard Syrup Sauce

Ingredients

250 grams caster sugar

175 grams light brown sugar

125 grams butter

Highbank Orchard Syrup

350 mls. of cream

sugarless crepe

egg yolk

Instructions

Sauce:

heat in large clad pan over low heat until caramelized(somewhat clear and medium brown) and smooth,(do this slowly or caramel will burn and be bitter….not cooking enough will result in a grainy sauce and the butter will break out) quickly whisk in until smooth and well incorporated

350 mls. of cream

remove from heat

add 350 mls Highbank Orchard Syrup

Fried Ice-cream:

10 inch sugarless crepe

A 4 inch by 4 inch by 1 inch square of ice-cream

Place ice cream in centre of crepe

fold 2 opposite sides over each other (like wrapping a present)

Brush the two outside flaps with a bit of beaten egg yolk

Fold the flaps tightly but gently across the ice cream

Return to freezer

Heat veg. oil in a 4 inch pan or home fryer to 178⁰C

Carefully drop stuffed crepe in oil, count to 15. Turn over carefully and count to 10….quickly remove from oil, blot dry, place in dessert bowl and drizzle with sauce.